Chef Manager - North Cascades Lodge At Stehekin

GREAT PEOPLE | GREAT BENEFITS | JOIN OUR ALL-STAR TEAM!  

Chef Manager - $29.00+/hour

Would you like to spend your summer working at a mystical and peaceful lodge? The North Cascades Lodge at Stehekin's picturesque lake and breathtaking mountain views truly have a magical effect.

Pay Ranges: $29.00 - $32.00/hour
Accessible only by boat, plane, or hiking trails, the North Cascades Lodge at Stehekin is a laid-back remote little place on the shores of Lake Chelan within the North Cascades National Park. Stehekin has about 75 permanent residents, though its population swells during the summer. The passenger ferry runs daily from Chelan and Fields Point during the summer months and less often through the winter. Stehekin is very close to the Pacific Crest Trail. Trout and sockeye salmon are popular targets for fishing in Lake Chelan and if you are into hiking, extreme or mild, you will love it here. Bicycles are available for hire and are easily transported up on the ferry as well.
Our Team Members enjoy amazing benefits such as:

• Low cost housing -$40.00/per week and $80.00/per pay period
  
• 50% discount on all meals
  
• $500 bonus for staying through the season

You will feel right at home in our tight knit family of employees and it is sure to be a summer you will never forget.

Apply now to join our All Star Team!

JOB SUMMARY

The Chef-Manager is responsible for managing the daily production, preparation and presentation of all food in the venue; and directing and supervising the day to day operations in the unit. The Chef-Manager must also provide overall direction within the unit; to achieve operating and financial goals, to ensure food quality, and to meet client objectives and/or customer needs.

ESSENTIAL FUNCTIONS

• Plan and develop menus, and forecast portion specifications to unit.  Analyze and cost food items.  Ensure compliance with established budget. 
• Recruit, supervise, train, schedule, discipline, and direct the staff. 
• Control expenses. Determine food and supply needs for unit.  Maintain inventory control of food and supplies.
• Maintain accounting records, daily reporting requirement, and cash control.  Manage P&L statement.    
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation and service of foods.  Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Maintain awareness of safety issues, and report them immediately to your manager.   

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field.   
• Food Safety Certification.  Strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to interact and communicate well with the client.   
• Ability to problem solve.    

PHYSICAL AND MENTAL REQUIREMENTS

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit.  Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day.   
• Climbing steps regularly. 
• Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Reading and writing work-related documents in English.
• Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
• Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
• Physical presence at the job site is essential to perform job duties. 

EQUIPMENT USED

• Commercial Kitchen Machinery, Appliances, Tools, and Utensils.
• Typical office equipment (computer, fax, telephone, copier, among others).
• Point of Sale systems.

Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.